MIRANDA STAMBLER | THE SPECTRUMLetting the spices marinate helps the flavor last longer.

One of the go-to meals for people is basic grilled chicken. Especially, if you are trying to stay on the healthier side while also allowing yourself a little flavor in your meals.

With this recipe, it not only gives you the basic skinless chicken breast, but it also gives you more flavor to the meal instead of the grilled cardboard you are used to eating.

When you are finally on your own and living in college away from your family, finding a recipe that is not a traditional family recipe that has been passed down or something you concocted yourself by mistake, is difficult.

This recipe is different from the typical ones you find — it allows for multiple flavors that’ll last for a while. When looking at the ingredient list, it may look like this recipe costs a lot of money to make, but the spices can be used for many recipes in small portions, so it lasts a while for about only a dollar per bottle.

Take the ingredients, starting with the light brown sugar, and pour them into a gallon sized freezer bag. Before putting the uncooked chicken inside the bag, shake it to mix the ingredients equally.

Lay the plastic bag flat so that the mixed spices lie evenly.

Place the chicken breasts on the flat layer of spices inside the bag. Seal the bag and massage/shake it so each piece of meat is covered in the mixture. If one piece seems to have more of the spices coated on it, wipe it off and try to shake the bag so it is evenly dispersed.

Leave the bag of chicken in the fridge for at least an hour, but at most overnight, so the spices absorb within the chicken and leave a lasting flavor with every bite.

Once the spices have absorbed to your liking, preheat the oven to 425 F.

Make sure to put aluminum foil on the pan you are using to cook, so the brown sugar does not burn on your pan and ruin it when it caramelizes.

Lay the chicken flat on the baking sheet. Scoop out any remaining spices left in the bag, and cover any chicken breast that has less of a spice coating.